I made this on saturday night for some friends, it came from Essentials magazine December issue and I have to warn you it is very rich!!

2 Packs Mars mini rolls

397g Tin Nestle caramel

465g Ambrosia chocolate custard ( I could only find this in small pots and had to buy 4 )

3 sheets Gelatine

400ml whipping cream whipped

2 mars bars sliced for topping

2 Tbsp chocolate sauce to drizzle

1) Slice the mini rolls and layer at the bottom of a trifle bowl. Spoon over the caramel and smooth with the back of a hot spoon.

2) Heat the custard gently in a pan. Soak the gelatine sheets in cold water for 5 mins then drain and stir into the hot custard. Cool before pouring over the caramel layer and chill for 20 mins in the fridge to set.

3) Top with the whipped cream and arrange the mars bar slices then drizzle over a little chocolate sauce.